17 research outputs found

    Trifolium pratense L. as a Potential Natural Antioxidant

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    The essential oils of three different growth stages of Trifolium pratense L. (TP1, TP2 and TP3) were investigated by gas chromatography-mass spectrometry and tested for their antioxidant and antimicrobial activities. The highest content of volatile compounds was found in the essential oil sample TP1, where terpenes such as beta-myrcene (4.55%), p-cymene (3.59%), limonene (0.86%), tetrahydroionone (1.56%) were highlighted due to their biological activity. The antioxidant activity was determined by following the scavenging capacity of the essential oils for the free radicals DPPH center dot, NO center dot and O-2(center dot-), as well as effects of the investigated oils on lipid peroxidation (LP). In all three cases, the sample TP1 showed the best radical-capturing capacity for DPPH center dot (27.61 +/- 0.12 mu g/mL), NO center dot (16.03 +/- 0.11 mu g/mL), O-2(center dot-) (16.62 +/- 0.29 mu g/mL) and also had the best lipid peroxidation effects in the Fe2+/ascorbate induction system (9.35 +/- 0.11 mu g/mL). Antimicrobial activity was evaluated against the following bacteria cultures: Escherichia coli (ATCC10526), Salmonella typhimurium (ATCC 14028), Staphylococcus aureus (ATCC 11632) and Bacillus cereus (ATCC 10876). None of the examined essential oil samples showed inhibitory effects on the tested bacterial strains

    Producing kombucha beverage from winter savory (Satureja montana L.) tea inoculated by pellicle

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    The work is concerned with the possibility of preparing kombucha beverage from sweetened winter savory (local name Rtanj tea) inoculated with the pellicle in a quantity of 2 -51 in the vessels (glass containers) volume of 2 - 6 l. It was found that the process lasts a few days (2 - 5) longer than the traditional process of biotransformation of black tea into kombucha. It was also concluded that the rate of the process depends mostly on the volume container: medium ratio. In the subsequent kombucha fermentations the metabolic activity of the yeast and acetic fermentation cells did not change. The rate of the process was not influenced by the physiological state of the cells in the pellicle with the capacities larger than 31

    Antimicrobial activity of kombucha made from Rtanj tea

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